Kukul Mus Thakkali or Chicken and Tomato Curry

70 minutes Prep: 40 minutes Cook: 30 minutes

34 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/3	kg	chicken
3	each	tomatoes
50	grams	shallots
1	each	chile pepper	fresh
3	slices	ginger
2	cloves	garlic
3	pods	cardamom seeds
2	each	cloves
1	teaspoon	chili powder
1	each	cinnamon stick
2	teaspoons	paprika
1	teaspoon	salt
3	teaspoons	curry powder
1/2	teaspoon	fenugreek
2	teaspoons	vinegar	brown
75	ml	vegetable oil
1	x	curry leaves
1/2	each	lemon grass	stem
300	ml	coconut milk	thick
1/4	teaspoon	curry powder
1/2	each	lime	juiced

Directions

Wash and joint the chicken and place in a dish.

Slice the tomatoes, shallots and chile and grind the ginger and garlic together.

Crush the cardamoms and cloves and sprinkle onto the chicken.

Add the chile powder, cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar and leave to marinate for 20 minutes.

Heat the oil and when hot add the curry leaves and lemon grass, shallots, chile, garlic and ginger.

Stir fry until the shallots turn a light brown, then add the tomato and toss for a couple of minutes.

Add the chicken and stir-fry for a further 5 minutes.

Pour in the coconut milk and slowly bring to the boil.

Reduce heat slightly and simmer until chicken is tender.

Discard the cinnamon stick and sprinkle the curry powder and lime juice on top just prior to serving.

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Nutrition Facts

Serving Size 89g

Amount per Serving

Calories 34 14% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 403mg	17%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 1.0g	3%

Vitamin A	22%		Vitamin C	20%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.